If there was only one muffin recipe I could make for the rest of my life, this would be it! These are so SO good and filling but not too dense and perfectly moist and sweet but not too sweet and the topping…THE TOPPING, is beyond. Loaded with heart healthy oats, shredded coconut, and a smattering of chocolate chips, this muffin is substantial. One will fill you up – it’s like a bowl of oatmeal in delicious muffin form!
It’s been fairly chilly lately. And very rainy. I’m ready for warm spring weather, bike rides, farmers markets, and fresh seasonal fruits and veggies. It’s getting closer, but mother nature has decided to keep us waiting a bit longer. Must. Be. Patient. (i’m not good at that)
Spring also gives us a push towards rejuvenation, towards wanting to treat our bodies better and gear up for the heat and activity that’s about to greet us in the coming weeks…or it’s just that we don’t want to shove these jiggly, sun-deprived thunder thighs into a pair of shorts. (for real, i’m not ready, not even close)
My son surprised me the other morning. He came to the table during breakfast carrying three Everyday Food magazines and said, “Mom, I was looking through these and picked out three recipes I’d like you to make.” What? My 10-year old son was looking at cooking magazines? And actually found it interesting enough to pick out some recipes? I turned giddy. I instantly had visions of us spending hours cooking together, watching cooking shows together, talking about recipe ideas and interesting ingredients. I said, “Sure, of course! We can make them together!” He showed me the recipes, we tagged the pages, and the plan was set in motion.
the Seasonal Veg Head 